INGREDIENTS
- 1 kilo Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
- 1 1/2 cups Tomato sauce
- 1/2 cup white wine
- 2 tbsp oyster sauce
- 3 cloves garlic, (minced)
- 1 medium-sized onion, (sliced)
- 1/2 cup green olives
- 1 cup button mushrooms
- 1 tsp black pepper
- 2 pieces of potatoes (peeled , thinly sliced crosswise)
- 2 tbsp liver spread
- 4 cups water
- 1 piece beef cube
- 3 pcs laurel leaf
- 1 tsp rock salt
- 1/2 cup cooking oil
PROCEDURE
- Boil Ox tongue in 4 cups of water, beef cube and laurel leaf for 2 hours or until the ox tongue is tender.
- Once meat is tender, set aside the broth.
- Let the meat cool for 30 minutes then remove Ox tongue skin.
- Slice meat into 1″ strips
- Heat oil in a pan.
- Fry potatoes until brown. Set aside.
- Heat oil in a pan
- Saute onion and garlic
- Add 2 cups of broth, tomato sauce, oyster sauce, liver spread, pepper, green olives, button mushroom, white wine and the sliced Ox tongue meat.
- Simmer for approximately 30 minutes or until sauce is reduced to half.
- Add salt (optional)
- Serve with fried potatoes as garnish.
Credits to: tetetlovesherself.blogspot.com
